Private Chef Nathan De Oliveira

I've been in the kitchen since I was 14, and I'm deeply passionate about the culinary arts. With 20 years of experience in diverse cuisines from Brazil and around the world, I’m always committed to serving with excellence, bringing out the best in every ingredient, and delivering a remarkable dining experience.

For me, cooking is...

Cooking is an opportunity to showcase my art and convey a message through shared moments around the table. It's about encouraging togetherness and the

I learned to cook at...

I've had the honor of learning from renowned Brazilian chefs—passionate professionals who taught me to bring out the best in every ingredient by addin

A cooking secret...

My secret in the kitchen is organization and cleanliness.

My menus

Rio Meets Lisbon: Portuguese Roots, Brazilian Flair

STARTER

Choose 1 dish

Gratinated goat cheese with honey and walnuts, Portuguese olives, and 'bolo do caco' toasted with garlic parsley butter

"Hummus, tzatziki, caponata, and herb cheese spread, served with a selection of breads"

"Homemade smoked requeijão with cassava flour crackers"

FIRST COURSE

Choose 2 dishes

Traditional Portuguese octopus salad, served with Brazilian cheese garlic bread

Salad of tomatoes marinated in Portuguese olive oil and pickled red onions

Pataniscas de bacalhau - Crispy cod fritters with goat cheese mousse and cilantro

"Fresh fish tartare with strawberries and tapioca caviar"

"Feijoada balls stuffed with bacon, collard greens, and smoked cheese, served with homemade pepper jelly"

Mixed greens with orange vinaigrette, roasted pears, gorgonzola, walnuts, and prosciutto di Parma

MAIN COURSE

Choose 2 dishes

Traditional duck rice with chorizo and bacon, served with a salad of tomatoes marinated in Portuguese olive oil and pickled red onions

Grilled wild shrimp with the chef's special seasoning, leeks and cheese cream, and sweet potato chips

Bacalhau à Brás - shredded cod with crispy shoestring potatoes, thinly sliced fried onions, scrambled eggs, olives, and chopped parsley

Polvo à Lagareiro - grilled octopus with garlic in Portuguese olive oil, smashed baby potatoes, cherry tomatoes, cilantro, and parsley

"Filet mignon stuffed with four cheeses, served with bacon mashed potatoes and roasted vegetables"

"Grilled seasonal fish fillet with marinated vegetables and a Sicilian lemon sauce"

"Pumpkin risotto with caramelized cashews, crispy feta cheese, and honey"

DESSERT

Choose 1 dish

"Banoffee Pie - A dessert of dulce de leche, banana, and whipped cream on a crunchy, buttery biscuit crust."

"Chocolate mousse with cinnamon chips and tangerine jelly"

Passion fruit mousse with hazelnut cream drops and wild berry cookies

Festive Blend: A Christmas Menu with Brazilian Flair

STARTER

Choose 1 dish

"Hummus, tzatziki, caponata, and herb cheese spread, served with a selection of breads"

Artisan garlic toast with sun-dried tomatoes, parmesan shavings, and Modena balsamic

Homemade requeijão cheese spread, caponata, marinated olives, artisan breads, Italian salami, aged and fresh cheeses, and prosciutto di Parma

FIRST COURSE

Choose 2 dishes

"Fresh fish tartare with strawberries and tapioca caviar"

"Feijoada balls stuffed with bacon, collard greens, and smoked cheese, served with homemade pepper jelly"

Mixed greens with orange vinaigrette, roasted pears, gorgonzola, walnuts, and prosciutto di Parma

Crispy gnocchi stuffed with aged cheese, served with spicy tomato sauce and parmesan fondue

Gratinated burrata with fresh tomatoes, wild arugula, balsamic figs, and pesto

Coleslaw - cabbage, carrot, and red onion with homemade roasted garlic mayonnaise and parsley, topped with parmesan croutons

MAIN COURSE

Choose 2 dishes

Lamb-stuffed conchiglioni with vegetable ratatouille, served with an asparagus salad, prosciutto, and buffalo mozzarella

Grilled filet mignon with demi-glace sauce and truffle mushroom risotto

Brazilian Barbecue - Smoked picanha, artisanal sausages stuffed with bacon, garlic bread, potato salad, vinaigrette sauce, bacon farofa, and white rice

Filet mignon stuffed with four cheeses, served with bacon mashed potatoes and roasted vegetables

Pumpkin risotto with caramelized cashews, crispy feta cheese, and honey

Brazilian smoked chicken pie with creamy cheese, served with corn cream

DESSERT

Choose 2 dishes

"Banoffee Pie - A dessert of dulce de leche, banana, and whipped cream on a crunchy, buttery biscuit crust."

Chocolate mousse with cinnamon chips and tangerine jelly

Passion fruit mousse with white chocolate

Mediterranean Carnival: Italian-Brazilian Fusion Feast

STARTER

Choose 1 dish

Artisan garlic toast with sun-dried tomatoes, parmesan shavings, and Modena balsamic

Homemade requeijão cheese spread, caponata, marinated olives, artisan breads, Italian salami, aged and fresh cheeses, and prosciutto di Parma

FIRST COURSE

Choose 1 dish

Gratinated burrata with fresh tomatoes, butter-toasted almonds, wild arugula, balsamic figs, and pesto

Mixed greens with orange vinaigrette, roasted pears, gorgonzola, walnuts, and prosciutto di Parma

Crispy gnocchi stuffed with aged cheese, served with spicy tomato sauce and parmesan fondue

MAIN COURSE

Choose 2 dishes

"Shrimp risotto with confit tomatoes, pesto sauce, and parmesan crumble"

"Penne with Alfredo di Roma sauce, sautéed broccoli in garlic butter, and Grana Padano parmesan crumb, served with chicken in orange sauce"

"Spaghetti with seafood—shrimp, squid, octopus, mussels—tossed with fresh tomatoes and basil"

"Pumpkin risotto with caramelized cashews, crispy feta cheese, and honey"

Lamb-stuffed conchiglioni with vegetable ratatouille, served with an asparagus salad, prosciutto, and buffalo mozzarella

Grilled filet mignon with demi-glace sauce and truffle mushroom risotto

Gnocchi with pecorino fondue and filet mignon in Madeira sauce

DESSERT

Choose 1 dish

Passion fruit mousse with hazelnut cream drops and wild berry cookies

Panna cotta with wild berry compote and pistachio crumble

Chocolate mousse with cinnamon chips and tangerine jelly

Epicurean Journey: A Brazilian and Greek Flavor Experience

STARTER

Choose 1 dish

"Hummus, tzatziki, caponata, and herb cheese spread, served with a selection of breads"

"Homemade smoked requeijão cheese with cassava puffed cassava biscuit"

FIRST COURSE

Choose 2 dishes

"Seasonal fresh fish ceviche with a hint of orange and sweet potato chips"

"Fresh fish tartare with strawberries and tapioca caviar"

"Feijoada balls stuffed with bacon, collard greens, and smoked cheese, served with homemade pepper jelly"

"Spanakopita - filo pastry filled with spinach, cashews, and feta cheese"

MAIN COURSE

Choose 2 dishes

"Grilled wild shrimp with the chef's special seasoning, leeks and cheese cream, and sweet potato chips"

"Grilled seasonal fish fillet with marinated vegetables and a Sicilian lemon sauce"

"Filet mignon stuffed with four cheeses, served with bacon mashed potatoes and roasted vegetables"

"Shrimp risotto with confit tomatoes, pesto sauce, and parmesan crumble"

"Spaghetti with seafood—shrimp, squid, octopus, mussels—tossed with fresh tomatoes and basil"

"Brazilian Barbecue - Smoked picanha, artisanal sausages stuffed with bacon, garlic bread, potato salad, vinaigrette sauce, bacon farofa, and white rice."

"Pumpkin risotto with caramelized cashews, crispy feta cheese, and honey"

Orange and thyme-marinated chicken breast served with penne in parmesan cream and broccoli sautéed in garlic butter

DESSERT

Choose 1 dish

"Chocolate mousse with cinnamon chips and tangerine jelly"

"Banoffee Pie - A dessert of dulce de leche, banana, and whipped cream on a crunchy, buttery biscuit crust."

Passion fruit mousse with hazelnut cream drops and wild berry cookies